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    Home » Lunch & Dinner

    One Pot French Onion Pasta

    Published: Apr 27, 2023 » Modified: Jul 15, 2024 by Haley » This post may contain affiliate links

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    One Pot French Onion Soup Pasta Pin.

    This one pot French Onion Pasta recipe is perfectly reminiscent of French onion soup – loaded with jammy caramelized onions, with pasta cooked right in the pot in a combination of beef broth and water. Finished with a bit of heavy cream and gruyere cheese, it’s the perfect cozy meal. 

    Finished french onion pasta in a bowl.
    Jump to:
    • Ingredients
    • Step by step instructions
    • Tips and tricks
    • Ingredient variations
    • What to serve with French Onion Pasta
    • Storage and reheating
    • FAQs
    • More pasta recipes
    • 📖 Recipe

    Ingredients

    Most of these ingredients for French onion pasta are identical to French onion soup, and that’s on purpose, I wanted to mirror that delicious rich flavor! It's a creamy and different way to enjoy all the same flavors you love. 

    Ingredients on a table for the recipe.
    • Pasta: Any short pasta works. I like to use mezze rigatoni (basically shorter rigatoni). 
    • Onions: 3 large yellow onions. Likely more than you think because as they caramelize they break down quite a bit.
    • Butter and olive oil: Unsalted butter to add flavor, and olive oil so the butter doesn’t burn. 
    • Garlic: A few minced cloves of garlic are added towards the end of caramelizing onions to bring more flavor. 
    • Thyme: Plenty of fresh thyme balances the decadence of the caramelized onions. 
    • Dry white wine: Deglazing with a dry white wine adds a bit of acidity that is much needed in this dish. 
    • Worcestershire sauce: For depth of flavor, this brings a hit of salty umami-ness.
      • Soy sauce can work in a pinch if you do not have worcestershire sauce. 
    • Beef stock: Low sodium beef stock (or beef broth) is ideal so you can control the salt levels. The pasta gets boiled right in the stock so it’s a perfect homage to the classic French onion soup.
      • You could also use chicken stock (or chicken broth), but you’ll lose out on some of the classic soup flavors. 
    • Water: One cup of water in addition to the beef stock. 
    • Heavy cream: This gets added at the end to make the dish a little creamy. 
    • Gruyère cheese: Grated gruyere is melted in at the end alongside the heavy cream – another homage to the soup recipe (for the soup usually gruyere is toasted on bread and put on top).

    Step by step instructions

    Overview

    • Caramelize the onions
    • Add garlic and thyme
    • Deglaze with wine 
    • Add worcestershire, salt, and pepper
    • Add broth water and pasta, simmer until pasta is cooked
    • Stir in heavy cream and gruyere

    Detailed instructions

    1. Caramelize the onions. Heat a large dutch oven or deep large skillet over medium heat. Melt butter with the oil until warmed. Add all the sliced onions. Toss them to coat in the butter and oil. Sauté, stirring rather frequently (every 3ish minutes) for about an hour until they are deep golden brown color and jammy. It’s okay if a little is sticking to the bottom of the pot, but if it is excessive and they are burning, add a little bit more oil or even 1-2 tablespoon water. 

    2. Add the garlic and thyme. Once the onions are caramelized, add the minced garlic and chopped thyme. Sauté for about 3-4 minutes until very fragrant.

    Caramelizing the onions and adding garlic and thyme.

    3. Deglaze. Pour the wine in and scrape the bottom of the pan with a wooden spoon making sure to get up all the brown bits as it simmers and is absorbed / evaporated, about 1-2 minutes. 

    4. Add worcestershire sauce, salt, and black pepper. Finish the caramelized onions by adding the worcestershire sauce and salt. 

    Deglazing with wine and adding worcestershire sauce.

    5. Add liquid and cook the pasta. Into the same pot, add the beef broth, water, and dry uncooked pasta. Stir to combine and try to get as much pasta submerged as you can. Bring it up to a boil and then reduce to a simmer. Cook, stirring very frequently, until the pasta is al dente and a good amount of the liquid has evaporated – about 8-10 minutes. There will still be a bit of liquid, it’ll continue to thicken as you add the cheese and cream. 

    6. Stir in cream and cheese. Remove the pot from the heat and add the heavy cream and shredded gruyere cheese. Mix together until fully incorporated and creamy. 

    Adding dry pasta and cooking, then finishing with gruyere and cream.

    Tips and tricks

    One pot pasta recipes are winners all around, but below notes can provide a bit more detail. 

    • The best way to cut onions for caramelizing them:
      • Cut off the stem and root
      • Cut in half top to bottom (in the direction of stem to root)
      • Peel off the outer layer
      • Place the onion flat side down (the center cut)
      • Cut thin slices against the grain
        • Against the grain in this case is left to right following the arch of the onion (so not where was already exposed after you’ve cut in half)
    • Deglazing with white wine is optional, but the added acidity is a must. If you are alcohol-free (although it cooks off) you could do a small splash of apple cider vinegar or sherry vinegar instead. 
    • Really spend the time to let the onions caramelize; their flavor deepens and gets deliciously sweet the longer they cook. 
    • Once you’ve added the pasta, stir very often otherwise it’ll stick to the bottom. 
    • I don’t think this will happen, but if the liquid gets too low as you cook the pasta, just add more stock or water! The water will evaporate and absorb into the pasta so it will get less and less, but if you really need more, just add a little bit at a time. 
    • Shred your own cheese to avoid any additives that prevent it from melting to the fullest extent of its creaminess.
    • You can cook the caramelized onions in advance – follow the first 4 steps (through adding the worcestershire salt and pepper). Then let the mixture cool and store in the fridge for up to 3 days. When you’re ready to finish the dish, add the mixture to the pot with the beef stock, water, and pasta and continue as instructed. If you do this, the recipe should really only take 15 minutes. 
    • Since caramelizing onions is no quick task, you can make a bigger batch and save some to use in recipes like caramelized onion and bacon pizza, and caramelized onion and apple grilled cheese.

    Ingredient variations

    • Make it vegetarian by using vegetable stock (or vegetable broth).
    • Make it gluten free by using your favorite gluten free pasta. 
    • If you want to add meat I’d recommend serving with some crispy chicken cutlets. 
    • Adding sliced mushrooms when you add the garlic is a great vegetable addition.
    • Give it a bit of heat by adding some red pepper flakes when you add the garlic. 

    What to serve with French Onion Pasta

    • Garlic bread, always
    • Crispy chicken cutlets (as mentioned above!)
    • A simple green salad dressed with lemon juice and olive oil
    • Hearty meatballs 
    Finished pot of french onion soup pasta.

    Storage and reheating

    This French onion soup pasta is quite delicious reheated, so definitely save any leftovers (if you even have any).

    • Storage: Let the pasta cool to room temperature and store in an airtight container in the fridge for up to 4 days.
    • Freezing: Let the pasta cool to room temperature and store in an airtight container in the freezer for up to 3 months. 
    • Reheating: Warm in the microwave for a few minutes or on the stovetop on low heat. If it needs to be loosened up a bit, add a splash of beef stock or water. 

    FAQs

    What do I do if my onions start to burn?

    Lower the heat a bit and add a splash of water. 

    How do I know when my onions are fully caramelized?

    Caramelizing onions definitely take time, so patience is key. They will go from translucent, to golden, to totally caramelized. When they are fully caramelized, they will be jammy and super soft, and a deep amber color. It really takes an hour. 

    Can I use red onions instead of yellow?

    Yes sure.

    What’s a good dry white wine to use for cooking?

    Pinot Grigio or Sauvignon Blanc are great options. 

    Can I double this recipe?

    You can, but don’t double the stock to begin with. Just 1.5x to start and add more as needed. 

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    Did you make this recipe? Leave a rating and review below and tag me on social!

    📖 Recipe

    Finished french onion pasta in a bowl.

    One Pot French Onion Pasta

    This one pot French Onion Pasta recipe is perfectly reminiscent of French onion soup – loaded with jammy caramelized onions, with pasta cooked right in the pot in a combination of beef broth and water. Finished with a bit of heavy cream and gruyere cheese, it’s the perfect cozy meal. 
    4.88 from 31 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 4 servings

    Ingredients

    • 12 oz uncooked mezze rigatoni (or other short pasta)
    • 2 tablespoon unsalted butter
    • 2 tablespoon olive oil
    • 3 large yellow onion sliced ¼" thin
    • 4 cloves garlic minced
    • 2 teaspoon fresh thyme chopped
    • ¼ cup dry white wine
    • 1 teaspoon worcestershire sauce
    • 2 teaspoon kosher salt
    • 1 tsp black pepper
    • 3 cups low sodium beef stock
    • 1 cup water
    • ¼ cup heavy cream
    • 1 cup gruyere cheese grated

    Instructions

    • Heat a large dutch oven or deep large skillet over medium heat. Melt butter with the oil until warmed. Add all the sliced onions. Toss them to coat in the butter and oil. Sauté, stirring rather frequently (every 3ish minutes) for about an hour until they are deep golden brown color and jammy. It’s okay if a little is sticking to the bottom of the pot, but if it is excessive and they are burning, add a little bit more oil or even 1-2 tablespoon water.
    • Once the onions are caramelized, add the minced garlic and chopped thyme. Sauté for about 3-4 minutes until very fragrant.
    • Pour the wine in and scrape the bottom of the pan with a wooden spoon making sure to get up all the brown bits as it simmers and is absorbed / evaporated, about 1-2 minutes. 
    • Finish the caramelized onions by adding the worcestershire, salt, and pepper. 
    • Into the same pot, add the beef broth, water, and dry uncooked pasta. Stir to combine and try to get as much pasta submerged as you can. Bring it up to a boil and then reduce to a simmer. Cook, stirring very frequently, until the pasta is al dente and a good amount of the liquid has evaporated – about 8-10 minutes. There will still be a bit of liquid, it’ll continue to thicken as you add the cheese and cream.
    • Remove the pot from the heat and add the heavy cream and shredded gruyere cheese. Mix together until fully incorporated and creamy. 

    Video

    Nutrition Estimate

    Calories: 691kcal | Carbohydrates: 77g | Protein: 26g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 1767mg | Potassium: 804mg | Fiber: 5g | Sugar: 8g | Vitamin A: 760IU | Vitamin C: 11mg | Calcium: 406mg | Iron: 2mg
    Course: Dinner
    Cuisine: American
    Keyword: Caramelized Onion, French Onion, one pot, Pasta
    Author: Haley

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    Comments

    1. Brenda Amata says

      April 28, 2023 at 8:44 pm

      Can I use beef in this??

      Reply
      • Haley says

        April 29, 2023 at 6:58 pm

        Yes that should work - not sure which kind you're thinking (eg ground, shredded, etc) but I'd cook it first, remove it and set it aside, then caramelize the onions and continue with the recipe, then add the beef back in at the end.

        Reply
        • Mady says

          October 08, 2023 at 11:01 am

          5 stars
          Exactly what I was craving this fall. Easy and delicious and my husband loved it. Added some cooked Italian sausage at the end also.

          Reply
          • Haley says

            October 09, 2023 at 8:06 am

            I'm so glad to hear that!! Love the addition of sausage!

            Reply
    2. Serphina says

      April 30, 2023 at 10:26 am

      5 stars
      I would add chicken for the protein

      Reply
      • Haley says

        May 01, 2023 at 11:44 am

        Glad you liked it, and definitely can add chicken!

        Reply
    3. Rachael says

      April 30, 2023 at 7:34 pm

      5 stars
      Tried this tonight and even my very picky 5 year old loved it!! Sooo good

      Reply
      • Haley says

        May 01, 2023 at 11:44 am

        Yay!!So happy to hear that

        Reply
    4. Becky W says

      May 06, 2023 at 10:20 am

      5 stars
      This was a really yummy recipe!! My husband and i loved it!! He never eates 2nds but he did for this!!! I've made a few of ur recipes and they never disappoint! I appreciate you!

      Reply
      • Haley says

        May 06, 2023 at 5:12 pm

        omg yay!! so happy to hear that 🙂

        Reply
        • Cristina says

          July 03, 2023 at 8:50 pm

          5 stars
          I made this tonight. It was fantastic! Wouldn't change anything.

          Reply
          • Haley says

            July 04, 2023 at 8:59 am

            Yay glad you loved it!

            Reply
    5. JuneBug says

      May 07, 2023 at 5:33 pm

      hey! will definitely be making this :] i just came across this today and i LOVE the set up of your website?? :)) it’s so convenient !!!

      Reply
      • Haley says

        May 08, 2023 at 11:15 am

        Yay! thanks so much!

        Reply
    6. Kelly says

      May 07, 2023 at 6:02 pm

      Are you able to use Marsala wine instead of white wine to deglaze?

      Reply
      • Haley says

        May 08, 2023 at 11:15 am

        you can!

        Reply
        • Issy says

          June 25, 2023 at 2:22 am

          5 stars
          Making this for the second time tonight. IT DOES NOT MISS!!!!

          Reply
          • Haley says

            July 04, 2023 at 9:00 am

            hahaha love that you love it!

            Reply
        • Dustin says

          July 13, 2024 at 4:17 pm

          5 stars
          I just wanted to mention in the directions the pepper is missing when adding the salt and worcestershire, so don't forget that part.

          Reply
          • Haley says

            July 15, 2024 at 8:44 pm

            Thank you for pointing that out! I've updated the recipe.

            Reply
    7. alison jane says

      June 24, 2023 at 8:13 pm

      This is such an easy recipe to follow, and also very easy to doctor up! I added mushrooms, broccoli, and spinach, along with some sundried tomatoes and chipotle pepper I needed to use up. I love the visual of caramelized onions, and the step-by-step guide before the recipe.

      Reply
      • Haley says

        July 04, 2023 at 9:00 am

        Delish additions! Glad you liked it!!

        Reply
    8. Joseph says

      October 20, 2023 at 12:06 pm

      5 stars
      This is amazing! I use a dry sherry wine to deglaze, which you mention as an option. Also, as a variant I will cook off sausage and put slices of them in afterwards (not to compete with the amazing flavor of this dish). Thanks for the recipe!

      Reply
      • Haley says

        October 22, 2023 at 8:43 am

        I'm so glad you liked it!!! Thank you for leaving a review 🙂 and the sausage addition sounds great!!

        Reply
    9. Allyn says

      November 29, 2023 at 9:34 pm

      Made this tonight and it was delicious. I used some thinly diced beef as a protein and upped the cheese to about 2 cups. I will definitely be making it again.

      Reply
      • Haley says

        December 04, 2023 at 9:54 am

        I'm so glad to hear you loved it, and happy you made it your own with the addition of beef! I'll never say no to more cheese 🙂

        Reply
    10. Karin says

      December 01, 2023 at 2:30 pm

      5 stars
      This is on heavy rotation in our household! There's something therapeutic about caramelizing onions and the dish is truly cozy.

      The only change I make is using the full 16 oz. of rigatoni and 4 cups of beef broth so I don't have leftover ingredients. It still turns out perfect!

      Reply
      • Haley says

        December 04, 2023 at 9:55 am

        So glad you love it, totally fair swaps! And SO agree, caramelizing onions is incredibly therapeutic 🙂

        Reply
    11. Sarah says

      December 04, 2023 at 7:02 pm

      5 stars
      Made this a few weeks ago for a few friends and oh my goodness it was so so good! We made this vegetarian friendly with veggie stock (added vegan "beef" bullion cubes) and used non-dairy half/half. And it still turned out amazing! Will be making this a lot!

      Note - be patient when cooking down those onions, low and slow is the way to go! Also don't be alarmed if your whole house and you smell of onions for a few days following making this.. it is worth it though!

      Reply
      • Haley says

        December 04, 2023 at 8:47 pm

        I'm glad to hear it worked out making it vegetarian friendly! And house smelling like caramelized onions for a few days sounds ideal 🙂

        Reply
    12. Michel says

      December 15, 2023 at 10:00 pm

      1 star
      The onions make the pasta taste way too sweet.
      Beside the slightly smoky background flavor of the caramelized onions is really at odd with the heavy cream.

      Reply
      • Haley says

        December 22, 2023 at 11:17 am

        Sorry to hear you didn't like the recipe. If you ever decide to try it again, make sure you're adding salt to taste to balance out the sweetness. But caramelized onions are naturally sweet so that flavor won't be fully covered up.

        Reply
    13. whitney says

      January 08, 2024 at 9:21 pm

      can i add normal vegetable stock?

      Reply
      • Haley says

        January 09, 2024 at 4:47 pm

        Yes! Just won't have the typical "french onion" flavor as much that comes with beef broth.

        Reply
    14. Nancy D says

      June 11, 2024 at 2:09 pm

      5 stars
      Made this today for the 2nd time! My husband and I both love this recipe!

      Reply
      • Haley says

        June 12, 2024 at 7:05 pm

        Yay I'm so glad to hear that! Thanks for leaving a review 🙂

        Reply
    4.88 from 31 votes (19 ratings without comment)

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